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MSLA 0.04 – Assumed Knowledge: Making Microfoam — Entraining Air

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Making MicrofoamEntraining Air Since the early 1990s, the latte art movement has introduced a visual and textural luxury to the coffee world in the form of microfoam. In most cafes, achieving this silky foam quality rests on the barista’s ability to entrain air into the milk in just the right amount. By “entraining air” we mean […]

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